Preparation

In a Medium pot add the pancetta and 1 drizzle of olive oil
slowly render the pancetta until crispy. Add the onions and
begin to sweet. Add the rice and slowly start to toast. Stir and
toast for about 3 min. Add the white wine and reduce by half.
Next add the stock and reduce on medium heat until most
of all the liquid is evaporated. Be carful not to burn, stir
frequently.

Finish with the parmesan cheese and Lobster.
Season to taste and place on a flat sheet tray to cool.

Scale 1 1/2 oz balls and form into croquets. Place them in
panko and pack the panko into the rice while forming. Make
sure to cool completely before frying.